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Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The new Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Standard 3.2.2 Food Safety Practices and General Requirements, the owners of food businesses are responsible for making sure that people who handle food or food contact surfaces in their business, and the people who supervise this work, have the skills and knowledge they need to handle food safely. The only exception to this requirement is for charitable or community fundraising events, which sell food that is not potentially hazardous or that will be properly cooked and then eaten straightaway. The skills and knowledge requirement was included in the standard to ensure that staff handle food correctly and that it remains safe to eat.
The food hygiene skills and knowledge needed for this job include: knowing that hands, gloves or the equipment used to handle raw chickens can contaminate cooked chickens;
May 2001
FS JC TF1a
the skill to wash hands and equipment in ways that reduce the potential for contamination; knowing about other things that could contaminate the cooked chickens, such as dirty clothes or dirty work benches; and the skills needed to keep the work area clean.
How do I make sure that staff have appropriate skills and knowledge?
Formal training is not required. There are many different things you can do and factors you can take into account to ensure that staff have the skills and knowledge they need for their work. Some examples are: in house training by other staff or the owner of the business; giving staff food safety and food hygiene information for them to read; operating rules that set out the responsibilities of food handlers and their supervisors; sending staff to food safety courses run by other people; hiring a consultant to run a course for the staff of the business; and recruiting staff with formal industry based training qualifications.
Businesses can choose the approach that best suits their business, provided they can be confident that their staff have the skills and knowledge needed for the work they do.
FS JC TF1a
May 2001